Meatloaf in a Muffin Pan

January 22, 2020

Meatloaf in a Muffin

Pan


1-2/3 to 1-3/4 lb Ground Sirloin 1 medium Onion, cut into chunks 2 ribs Celery from the heart, cut into 2-inch pieces 1 green Bell Pepper 1 large Egg plus 4/5 tsp Milk, beaten 1 c Plain Bread Crumbs 2 tbsp Grill Seasoning 1 c Smoky BBQ Sauce 1/2 c Tomato Salsa 1 tbsp Worcestershire Sauce Vegetable Oil or Extra Virgin Olive Oil	Preheat oven to 450 degrees. Put ground beef into large bowl. Put onion and celery into a food processor. Cut bell pepper in half, rip out seeds, and throw them into garbage. Cut the pepper into a few pieces and add to food processor. Pulse processor blades to finely chop vegetables into very small pieces, then add to meat bowl. Add egg, beaten with milk, bread crumbs, and grill seasoning to bowl. Next, mix together smoky BBQ sauce, salsa, and Worcestershire sauce. Pour half sauce mix into the bowl. Mix meatloaf together with your hands. Wash up. Brush a 12-muffin tin with vegetable oil or extra virgin olive oil. Use an ice cream scoop to help fill meat into each tin. Top each meatloaf with spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that middle is cooked through.